The Universalist. [volume] (Chicago [Ill.]) 1884-1897, 1887-05-07
Ear,1r, 4tome, aud Garden.
CUISINE EXTRACTS.

HAIR.-To clean hair, wash well with a
mixture of soft water, one pint; sasoda one
ounce: cream tartar one quarter of an ounce.
LANES ToNGUE.-Boil until the skin
can be removed; split and put in stew
pan with soup-stock; mushrooms and
minced ehallots; butter and pepper. Stew
slowly. Serve with onion sauce.
GR1LLED LAMB.-Take a breast. score
the top, wash over with beaten egg, salt
and pepper, cover with bread crumbs and
put in the oven; basic with butter. Pour
caper sauce in the dish and serve with
currant jelly.
A DELICATE sauce is made of one pint
OF boiled milk to which has been added
one large teaspoonful corn starch wet in
cold mix, and one tablespoonful sugar.
This should be cooked ten minutes and
have added the beaten whites of two eggs.
TAPIooA CREAM One cup OF tapioca
soaked over night in water; place one
quart of milk on the stove; when it boils
stir il the tapioca carefully drained and
the beaten yelks OF two eggs; let it boil;
then add the beaten whites; stir carefully
sweeten and flavor.
CAKE OMELETTE.-Put into pie dish
small handful Of stale crumbs OF cake
with glass OF cream and any flavor you
like, or nutmeg; when the cake has ab-
sorbed all the cream add some well beat
en- eggs. Mix the whole we'll together
and fry into an omelette.
In the use of mutton, the hind quarter
is the best for roasting. The ribs may
be used for chops, and are very sweet.
The leg should be boiled. Outlets to
bake may be taken from the neck. Nut
ton is healthful, and always acceptable il
properly prepared.
MUSHROOM CRUsTs.-Cut some mush-
rooms into stewpan with piece of but
ter, bunch of parsley, set them on the
fire, add pinch of -four and little salt,
and moisten with hot water; when they
are done and the sauce is dried up put in
q thickening Of the yolks of eggs and
cream; serve upon bread fried in butter.
EGG FRITTERs.-B up some eggs
and season them as for plain omelette;
throw in some slices Of bread about one
third of an inch thick, old bread will an
swer; let them soak for quarter of an
hour; then fry them in oil or butter as
frittere, and when they become of sell
low color serve them very hot; salt and
grated cheese sprinkled over improve
them.
ALMOND CAKE.-Take three eggs with
their shells, weigh the same weight of
-four, of fresh butter and white sugar,
beat to paste three ounces of sweet al
monds, mix them with the creamed but
ter and sugar, add the eggs beaten sepa-
rately, and then the -four; few drops Of
essence of bitter almonds improves this.
Pour the cake batter into buttered
mold and bake in gentle oven.
FARINA PUDDING.-Boil one pint milk;
add one-half cup farina, one-half cup of
sugar and one tablespoonful butter.
Cook half an hour, cool slightly, then add
yolks Of four eggs. When cold add three
tablespoonfuls milk and one teacup va
nilla and stir in the beaten whites OF four
eggs, coat some buttered tin molds with
sugar and fill in the pudding. Let stand
for ten minutes, then bake three quarters
of an hour. Serve with sauce.
CAKE WITHOUT EGGs.- Take two cups
of powdered or granulsted sugar and one
half cup of sweet milk, put in basin set
it on the stove and stir it constantly until
it boils, then take ont the spoon and let
it boil just five minutes. Take it off the
stove and set the basin in pan of cold
water, add aavoIing and beat it thor
oughly until cold and white, then pro-
coed as with any other frosting. This may
be used in making chocolate, cocoanut,
fig or any layer cake with as good result
as frOstiny that is made with aoue